The finest and highest Brix Vidal grapes were selected for this vintage which displays ripe peaches and apricots on the nose with overtones of marmalade and candied brown sugar. With intense fruit flavours on the palate, the wine`s ample natural acidity is softened with a creamy vanilla note afforded by oak aging.
Inniskillin is now synonymous with top quality Icewine and consistently sets the bar much higher than its competitors. This is underlined by the numerous awards that they have won. Inniskillin harvests at a higher brix level than the minimum set by the VQA (Vintners Quality Alliance in Ontario) and their wines have a higher level of residual sugar. This gives richer, more intense wines that merit their higher price. Inniskillin was founded in 1975 by Austrian chemist Karl Kaiser and.. read more
Harvested at the pinnacle of Canada`s crisp winter, the grapes are naturally frozen on the vine and picked when the temperature drops below -10°C. The removal of ice crystals, separated from the frozen grapes during pressing concentrates the juice which is then fined and cleaned. As this is icewine there is no maceration. A select yeast is used for fermentation where the temperature is approximately 15°C. Fermentation can take anywhere from two weeks to two months. Vidal is aged for four months in French Oak. The wine is ready to drink after a short bottle aging. After bottling the icewine can age for 10 plus years under proper cellaring conditions.